Friday, November 09, 2012

A Second Class Dinner

Welcome aboard the S.S
‘Baltic’ of the White Star Line, for our final day cruising. It is this day in
1912. We are travelling in Second Class, but the dinner is going to be first
class in quality, if the menu is any guide.

S.S ‘Baltic’

White Star Line

2nd Class

Dinner, Saturday, November 9th, 1912

Hors Dœvres Varies

Chicken Broth

Salmon Genovoise

Supreme of Fowl
Jackson

Roast Loin of Pork,
Apple Sauce

Roast Beef, Petit
Pois

White SquashBoiled Rice

Browned & Boiled
Potatoes

Potato Salad

Chancellor PuddingQueen Cakes

Ice Cream

OrangesApplesGrapes

DessertCoffee

I think that today I will
have the rather posh-sounding Salmon Genovoise
[Genevoise] for dinner.

Salmon à la Genovoise.

Prepare in slices onions, scallions, carrots,
parsley, a clove of garlic, a little clove powder, salt, and spices; braise the
salmon in it; add red wine to part of the liquor, with a little reduced
espagnole or rich stock, anchovy, and fresh butter; reduce and work it till it
has the consistency of sauce; drain the fish, and sauce it.

Domestic Economy, for rich and poor (1827), by A Lady

And after the salmon, I
will have the Chancellor’s Pudding, which is really only Cabinet Pudding by
another name.

Sometimes dishes were made by tweaking and 're-branding' a classic recipe in honour of someone attending the dinner. It could be named after someone altogether different. I am onto it - will let you know if I find something!